Salmon Alfredo
A creamy and rich Salmon Alfredo served with fettuccine pasta, perfect for a comforting dinner.
Equipment
- Large pot
- Large skillet
- Tongs
Ingredients
- 12 oz fettuccine pasta dry
- 2 lbs skinless salmon cut into 1 inch cubes
- ½ tbsp garlic parsley salt (7.5g)
- 6 tbsp unsalted butter divided
- 2 cups heavy whipping cream (480ml)
- 4 garlic cloves pressed
- 1 cup parmesan cheese grated
- 2 tbsp parsley garnish
Instructions
- Start by boiling a big pot of salted water. Add the fettuccine. Cook until al dente, about 10-12 minutes, until the pasta feels slightly firm to the bite. Reserve some pasta water before draining.
- In a nonstick skillet over medium heat, melt 2 tbsp of butter until it begins to bubble. Add the salmon cubes and let them cook until golden brown, about 3-4 minutes on each side. Do not flip too soon to keep the salmon from breaking apart.
- Once the salmon is seared on one side, carefully flip the cubes. Add the pressed garlic and cook until fragrant, about 1 minute. Stir in the heavy cream and allow it to bubble, indicating everything is coming together.
- Gradually stir in the parmesan cheese, allowing it to melt into the cream. Continue stirring until the sauce is smooth and creamy. Adjust the texture by adding reserved pasta water if the sauce becomes too thick.
- Gently add the cooked fettuccine to the skillet and fold the pasta into the sauce, ensuring it is well coated. Be cautious not to stir too vigorously to prevent breaking the salmon.
- Serve the dish by sprinkling garlic parsley salt and freshly chopped parsley on top. Taste and adjust seasoning if necessary before plating.
Notes
Store leftover salmon Alfredo in an airtight container in the fridge for 3-4 days. For best texture, reheat in a skillet with a splash of cream.